Easy Cheesy Herb Stuffed Chicken Breasts
The ultimate in a versatile recipe, these breasts are stuffed with not one but three kinds of cheese, chopped roasted pecans, and fresh herbs. It's a company-worthy, hearty classic that’s also perfect for a weeknight or Sunday dinner.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5.2 oz Boursin cheese (garlic and herb flavor)
- 1/4 cup feta or goat cheese (or a combination of the two)
- 1/4 cup roasted or toasted pecans (chopped)
- 1 Tbsp fresh herbs (I used basil and rosemary)
- 4 chicken breasts (boneless, skin attached)
- 1 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp lemon pepper
Instructions
- 1
Preheat the oven to 350 degrees F.
- 2
Combine the cheeses, pecans, and herbs in a small bowl.
- 3
Place the chicken breasts on a cutting board and gently loosen the skin with your fingers.
- 4
Divide the cheese mixture between the breasts, filling the area under the skin with as much mixture as you can. Smooth the skin back over the cheese and breast.
- 5
Brush the skin lightly with olive oil and sprinkle each breast evenly with salt and lemon pepper.
- 6
Place on a baking sheet and cook in the oven for 30-40 minutes, or until the skin is golden, and the chicken registers 165 degrees with an instant-read meat thermometer.
- 7
When they are done, let them stand a minute or so and serve warm.